Easy Parmesan Risotto

This recipe is very simple and yet quite delicious. Risotto can be made a hundred other ways, but I think this is a good basis to start with and then we can get more creative. It takes less than half an hour to make it! 

Easy Parmesan Risotto
Serves 5

 Ingredients:
3 tablespoons unsalted butter
1 medium onion, finely chopped kosher salt and black pepper
1 cup Arborio rice
1/2 cup dry white wine
3 1/2 cups low-sodium chicken broth, plus more if needed
1/2 cup grated Parmesan (2 ounces), plus more for serving
2 tablespoons chopped fresh basil

 Directions: 

1. Melt 2 tablespoons of the butter in a medium-sized pot over medium heat.
2. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until softened, 6 to 8 minutes.
3. Add the rice and cook, stirring, for 2 minutes. Add the wine and simmer until absorbed.
4. Add half the broth (1 ¾ cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
5. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy, 8 to 10 minutes. (If the rice is not cooked through and the mixture is dry, add more broth and continue to cook until tender.)
6. Stir in the Parmesan and the remaining tablespoon of butter. Sprinkle with the basil and additional Parmesan, if desired.

This recipe belongs to http://www.thecomfortofcooking.com